Mediterranean Panzanella

You’re grilling everything else this summer why not a bread salad! This is a Mediterranean twist on a classic Italian summer side. This salad is so versatile and you can put whatever you want in it.

Ingredients

• ¾ loaf Ciabatta, grilled and diced
• 2 cups cucumbers, diced and seeded
• 1 cup hard salami, diced
• 2 lb. Roma tomatoes, diced
• 1 cup yellow pepper, cored, seeded and diced
• ½ cup artichoke, diced
• ½ cup Kalamata Olives, diced
• 1/3 cup roasted red peppers, diced
• 1 tbsp. capers, chopped
• 1 cup baby greens (spinach, arugula or kale)
• 2 tbsp. scallions, sliced
• 1 cup Greek Feta block, cubed

Directions

Cut the Ciabatta in half lengthwise drizzle with a little olive oil and grill on hot grill pan for 2-4 minutes until grill marks form.  In a large bowl add all the diced ingredients and the feta last to keep it in the large cubes. Mix all together.

Red Wine Vinaigrette

 Ingredients

• ¼ cup Red wine vinegar
• 1 tbsp. Dijon mustard
• ¾ cup extra virgin olive oil
• 1 tsp. sugar
• Salt and pepper

Directions

Whisk red wine vinegar, Dijon mustard and sugar together in a small bowl. Slowly drizzle in the olive oil and whisk until emulsified. Season with it with salt and pepper and pour over the salad and toss together.